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Tomates Rellenos con Pinones
Tomatoes Stuffed with Pine Nuts
8 ripe tomatoes
1/4 C pine nuts
1/2 onion, chopped
2 garlic cloves, chopped
1/2 C tomato flesh, chopped
2 TBS fresh oregano, chopped
2 C breadcrumbs
Salt & black pepper to taste
Olive oil for frying
Cut tops off each tomato. Remove core from tops and finely chop remaining flesh; set aside. Using a spoon or melon-baller, carefully scoop out the tomatoes; turn upside down on paper towels to drain. Discard pulp and seeds. Heat a little olive oil in a skillet. Add pine nuts and fry until lightly browned. Stir in onion, garlic, tomato flesh and oregano; season with salt and black pepper to taste. Stir in breadcrumbs; bring mixture to a simmer. Cook until the tomatoes break down, about ten minutes. Remove from heat. Use mixture to fill tomatoes; arrange tomatoes in a baking dish. Sprinkle with oil and then transfer to a 350-degrees F oven. Bake for about five minutes; remove from oven and arrange on a serving platter. Serve at once.
Suggestion: Serve as an appetizer or side dish.
Similar recipes:
Maschi (Sudanese tomatoes stuffed with beef)
Tomates Monegasque (Monegasque Tomatoes)
Yalanchi (Iraqi rice-stuffed tomatoes)
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